26+ Irresistible Italian Brussels Sprout Recipes to Try Today

Brussels sprouts are a culinary gem that shines in Italian cuisine, where fresh ingredients and bold flavors take center stage.

With their slightly nutty and earthy taste, Brussels sprouts pair beautifully with classic Italian ingredients like olive oil, garlic, Parmesan, and pancetta.

Whether roasted to perfection, sautéed with rich sauces, or baked into comforting casseroles, these vibrant green vegetables become the star of any meal.

This collection of 26+ Italian Brussels sprout recipes celebrates the versatility of this humble vegetable.

From simple side dishes to hearty mains, these recipes offer something for every occasion—whether you’re preparing a quick weeknight dinner or hosting a festive Italian-inspired feast.

Get ready to elevate your Brussels sprouts game with these delicious, easy-to-follow dishes!

26+ Irresistible Italian Brussels Sprout Recipes to Try Today

Italian cuisine proves that simple ingredients can create extraordinary flavors, and Brussels sprouts are no exception.

This list of 26+ Italian Brussels sprout recipes showcases the versatility of these tiny cabbages, offering a variety of ways to enjoy them.

Whether you prefer them roasted, sautéed, or baked, each recipe highlights the vibrant flavors and timeless techniques of Italian cooking.

Bring a touch of Italy to your kitchen and transform Brussels sprouts into dishes that everyone will love.

These recipes are not just delicious—they’re also an opportunity to explore the rich culinary traditions of Italy.

So grab your apron and let these recipes inspire your next meal! Buon appetito!

Italian Roasted Brussels Sprouts with Parmesan

This Italian-inspired dish elevates the humble Brussels sprouts into a savory, cheesy delight. Roasted to perfection, the crispy sprouts are coated with garlic, olive oil, and a generous sprinkle of Parmesan cheese, creating a side dish that pairs beautifully with pasta, chicken, or fish. Easy to prepare and full of robust Italian flavors, this recipe is sure to win over even the pickiest eaters.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Optional: Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, pepper, and Italian seasoning until evenly coated.
3. Spread the sprouts out on a baking sheet lined with parchment paper, cut side down.
4. Roast for 20–25 minutes or until the sprouts are tender and golden brown.
5. Sprinkle the Parmesan cheese evenly over the sprouts during the last 5 minutes of roasting.
6. Serve warm with a squeeze of fresh lemon juice, if desired.

The combination of garlic, Parmesan, and Italian seasoning transforms these roasted Brussels sprouts into a flavorful masterpiece. The crisp edges and nutty Parmesan provide a delightful contrast to the tender centers, making this dish a perfect addition to any Italian-themed dinner.

Italian Brussels Sprouts with Pancetta and Balsamic Glaze

This recipe combines the smoky, salty richness of pancetta with the tangy sweetness of balsamic glaze, creating a well-balanced dish bursting with flavor. These Brussels sprouts are sautéed to a golden caramelization and finished with the aromatic essence of fresh herbs. This side dish pairs wonderfully with roasted meats or a simple pasta entrée.

Ingredients:

• 1 lb Brussels sprouts, halved
• 4 oz pancetta, diced
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp balsamic glaze
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh rosemary or thyme, chopped

Instructions:

1. Heat a large skillet over medium heat and add the diced pancetta. Cook until crispy, then remove and set aside.
2. Add olive oil to the skillet, followed by the Brussels sprouts. Sauté for 6–8 minutes, stirring occasionally, until golden and tender.
3. Stir in garlic, salt, and pepper, cooking for another 2 minutes.
4. Return the pancetta to the skillet and toss to combine.
5. Drizzle with balsamic glaze and sprinkle with fresh herbs before serving.

The combination of crispy pancetta, caramelized Brussels sprouts, and a drizzle of balsamic glaze creates an irresistible blend of smoky, sweet, and savory flavors. This dish is versatile, elegant, and perfect for both casual dinners and festive gatherings.

Italian Brussels Sprouts Gratin

This creamy, cheesy Brussels sprouts gratin is the epitome of Italian comfort food. With layers of rich béchamel sauce, gooey mozzarella, and a crispy breadcrumb topping, this dish is perfect for elevating a simple dinner into a culinary experience. The sprouts are baked to tender perfection, making this gratin a show-stopping side dish.

Ingredients:

• 1 lb Brussels sprouts, halved and blanched
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk, whisking continuously, until the sauce thickens.
3. Stir in salt, pepper, and half of the Parmesan cheese. Remove from heat.
4. Place the blanched Brussels sprouts in a greased baking dish and pour the béchamel sauce over them.
5. Top with mozzarella, breadcrumbs, and remaining Parmesan cheese. Sprinkle with Italian seasoning.
6. Bake for 20–25 minutes or until the top is golden and bubbly.

This Italian Brussels sprouts gratin is creamy, cheesy, and absolutely irresistible. The golden breadcrumb topping provides a delightful crunch, while the béchamel sauce ensures every bite is rich and flavorful. Perfect for special occasions or as a decadent side for your favorite Italian dishes.

Italian Stuffed Brussels Sprouts with Mozzarella

These Italian stuffed Brussels sprouts are a delightful twist on traditional stuffed vegetables. Filled with a savory mix of mozzarella, breadcrumbs, and sun-dried tomatoes, they deliver a burst of flavor in every bite. Baked until bubbly and golden, this dish is both elegant and comforting, making it perfect as an appetizer or a side dish for a special dinner.

Ingredients:

• 1 lb large Brussels sprouts, trimmed and cored
• ½ cup shredded mozzarella cheese
• ¼ cup breadcrumbs
• 3 sun-dried tomatoes, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the Brussels sprouts for 3–5 minutes until slightly tender. Let them cool and core the centers to create a cavity for stuffing.
3. In a bowl, mix mozzarella, breadcrumbs, sun-dried tomatoes, garlic, olive oil, Italian seasoning, salt, and pepper.
4. Stuff each Brussels sprout with the prepared filling and arrange them in a greased baking dish.
5. Bake for 15–20 minutes until the cheese is melted and the tops are golden.
6. Serve warm as a side or appetizer.

These Italian stuffed Brussels sprouts are a deliciously creative way to enjoy this nutritious vegetable. The cheesy, tangy filling pairs wonderfully with the tender sprouts, making them a surefire crowd-pleaser for any occasion.

Italian Brussels Sprouts and Cherry Tomato Caprese

This Italian-inspired Caprese dish combines roasted Brussels sprouts with juicy cherry tomatoes, creamy mozzarella, and a drizzle of balsamic glaze. It’s a fresh, vibrant recipe that balances the earthy flavors of the sprouts with the bright, tangy sweetness of tomatoes and balsamic. Perfect as a light side dish or a vegetarian main.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried basil
• ½ cup fresh mozzarella balls (bocconcini)
• 2 tbsp balsamic glaze

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss Brussels sprouts and cherry tomatoes with olive oil, salt, pepper, and dried basil. Spread on a baking sheet.
3. Roast for 20–25 minutes until the sprouts are tender and lightly caramelized.
4. Transfer the roasted vegetables to a serving dish and mix with fresh mozzarella balls.
5. Drizzle with balsamic glaze before serving.

This Italian Brussels sprouts and cherry tomato Caprese dish is a refreshing take on a classic salad. The warm, roasted veggies combined with creamy mozzarella and tangy balsamic make it a versatile dish that can be enjoyed year-round.

Italian Brussels Sprouts Pesto Pasta

Transform Brussels sprouts into a creamy pesto sauce with this unique Italian recipe. Paired with al dente pasta and topped with Parmesan, this dish is a satisfying way to incorporate greens into your meal. The nutty, garlicky pesto brings a bold flavor to the table, making it a hearty vegetarian option.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups cooked pasta (spaghetti or penne)
• ¼ cup olive oil
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• 2 tbsp pine nuts or walnuts
• ½ tsp salt
• ¼ tsp black pepper
• Optional: Fresh basil for garnish

Instructions:

1. Steam the Brussels sprouts until tender, then blend them with olive oil, garlic, Parmesan cheese, nuts, salt, and pepper to form a creamy pesto.
2. Cook your pasta according to package instructions, reserving ½ cup of pasta water.
3. Toss the cooked pasta with the Brussels sprouts pesto, adding pasta water as needed to reach the desired consistency.
4. Garnish with fresh basil and additional Parmesan cheese before serving.

This Italian Brussels sprouts pesto pasta is a creamy, flavorful delight. The pesto’s earthy and nutty undertones combined with perfectly cooked pasta make it a standout dish that’s both nutritious and indulgent. Perfect for a quick weeknight dinner or a special weekend treat.

Italian Sautéed Brussels Sprouts with Garlic and Lemon

This simple yet flavorful dish highlights the natural goodness of Brussels sprouts. Sautéed with garlic and finished with a squeeze of fresh lemon juice, this recipe embodies the essence of Italian cuisine: fresh ingredients, bold flavors, and simplicity. It’s an excellent side dish that pairs well with roasted meats, pasta, or seafood.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lemon
• 1 tsp lemon zest
• Optional: Red pepper flakes for a spicy kick

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the Brussels sprouts, cut side down, and season with salt and pepper. Cook for 5–7 minutes until the sprouts are golden and tender.
4. Toss with lemon juice, lemon zest, and optional red pepper flakes.
5. Serve immediately, garnished with additional lemon zest if desired.

This sautéed Brussels sprouts dish is a perfect example of how simple ingredients can create something extraordinary. The tangy lemon and aromatic garlic complement the earthy sprouts, resulting in a light yet flavorful side that enhances any meal.

Italian Brussels Sprouts with White Wine and Capers

Bring a Mediterranean flair to your table with these Italian Brussels sprouts infused with the delicate flavors of white wine and briny capers. This elegant side dish features tender sprouts lightly braised in a white wine reduction, making it a sophisticated pairing for fish, chicken, or risotto.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 clove garlic, minced
• ½ cup dry white wine
• 1 tbsp capers, rinsed and drained
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
2. Add the Brussels sprouts and cook for 3–4 minutes until they begin to brown.
3. Pour in the white wine and add capers, salt, and pepper. Cover and simmer for 5–7 minutes until the sprouts are tender and the liquid has reduced.
4. Garnish with fresh parsley before serving.

The combination of white wine and capers adds depth and sophistication to this Brussels sprouts dish. The subtle tanginess of the capers and the richness of the wine create a harmony of flavors, making this side a delightful complement to any Italian-inspired meal.

Italian Brussels Sprouts Casserole with Ricotta and Spinach

This Italian Brussels sprouts casserole combines layers of creamy ricotta, sautéed spinach, and roasted sprouts for a rich and satisfying dish. Baked to perfection with a golden breadcrumb topping, it’s a versatile recipe that works as a hearty side or a standalone vegetarian main course.

Ingredients:

• 1 lb Brussels sprouts, halved and roasted
• 1 cup ricotta cheese
• 2 cups fresh spinach, sautéed
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 2 tbsp olive oil
• 1 egg, beaten
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix ricotta cheese, sautéed spinach, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
3. Layer the roasted Brussels sprouts in a greased casserole dish and spread the ricotta mixture evenly over them.
4. Top with breadcrumbs and drizzle with olive oil.
5. Bake for 20–25 minutes until the topping is golden and bubbly.

This Italian Brussels sprouts casserole is the ultimate comfort food. The creamy ricotta, savory spinach, and crispy breadcrumb topping come together to create a dish that’s both indulgent and wholesome. Whether served at a dinner party or enjoyed as a weeknight meal, this recipe is sure to impress.

Italian Roasted Brussels Sprouts with Pancetta and Balsamic Glaze

This Italian-inspired dish combines the smoky, savory flavor of crispy pancetta with tender roasted Brussels sprouts, all brought together with a drizzle of rich balsamic glaze. It’s a perfect side dish that balances salty, sweet, and tangy flavors, ideal for family dinners or festive gatherings.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 oz pancetta, diced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic glaze
• Optional: Grated Parmesan for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet.
3. Sprinkle diced pancetta over the sprouts. Roast for 20–25 minutes until the sprouts are tender and the pancetta is crispy.
4. Drizzle with balsamic glaze and garnish with Parmesan before serving.

This roasted Brussels sprouts dish is a celebration of bold, Italian flavors. The combination of crispy pancetta and tangy balsamic glaze creates a luxurious yet simple side that pairs beautifully with roasted meats or creamy pasta dishes.

Italian Brussels Sprouts Risotto

Turn Brussels sprouts into a creamy, comforting Italian classic with this risotto recipe. The nutty flavor of sautéed sprouts complements the rich, velvety risotto, enhanced by Parmesan and a splash of white wine. This dish makes an excellent main course or an indulgent side.

Ingredients:

• 1 cup Arborio rice
• 1 lb Brussels sprouts, shredded
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet. Add the onion and sauté until translucent.
2. Stir in the shredded Brussels sprouts and cook for 3–4 minutes. Set aside.
3. In the same pan, melt butter and add Arborio rice. Toast for 2 minutes.
4. Deglaze with white wine and let it simmer until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat until the rice is creamy and tender.
6. Stir in the Brussels sprouts, Parmesan, salt, and pepper. Serve warm.

This Italian Brussels sprouts risotto is pure comfort in a bowl. Its creamy texture and savory flavors are a treat for the palate, making it a perfect option for cozy dinners or entertaining guests.

Italian Brussels Sprouts Gratin with Fontina

This Brussels sprouts gratin is a decadent Italian dish featuring creamy Fontina cheese and a golden breadcrumb topping. The sprouts are baked in a rich béchamel sauce, resulting in a luxurious casserole that’s a standout addition to any meal.

Ingredients:

• 1 lb Brussels sprouts, halved and steamed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1½ cups milk
• 1 cup shredded Fontina cheese
• ½ cup breadcrumbs
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Italian seasoning

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, melt butter and whisk in the flour to create a roux. Gradually add milk, whisking constantly until the mixture thickens into a béchamel sauce. Stir in Fontina cheese until melted.
3. Arrange steamed Brussels sprouts in a greased baking dish. Pour the cheese sauce over the sprouts.
4. Mix breadcrumbs with olive oil, Italian seasoning, salt, and pepper. Sprinkle over the gratin.
5. Bake for 20–25 minutes until the top is golden and bubbly.

This Italian Brussels sprouts gratin is a rich and indulgent dish that transforms simple ingredients into something extraordinary. The creamy Fontina and crispy breadcrumb topping make it a must-try recipe for any occasion, from holiday feasts to casual family dinners.

Italian Brussels Sprouts Pasta with Sun-Dried Tomatoes

This Italian-inspired pasta dish combines caramelized Brussels sprouts, savory sun-dried tomatoes, and a touch of garlic for a flavorful, hearty meal. The dish is tossed with spaghetti and finished with grated Parmesan and fresh basil, making it a comforting yet elegant option for weeknight dinners.

Ingredients:

• 8 oz spaghetti or your favorite pasta
• 1 lb Brussels sprouts, thinly sliced
• ½ cup sun-dried tomatoes, julienned
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
2. Heat olive oil in a large skillet. Add garlic and red pepper flakes, sautéing for 1 minute.
3. Add Brussels sprouts and cook for 6–8 minutes until golden and tender.
4. Stir in sun-dried tomatoes and cook for 2 minutes.
5. Toss the cooked pasta with the Brussels sprouts mixture, adding reserved pasta water as needed to coat. Season with salt and pepper.
6. Serve topped with Parmesan cheese and fresh basil.

This Italian Brussels sprouts pasta is a delightful fusion of flavors and textures. The earthy sprouts, tangy sun-dried tomatoes, and savory Parmesan create a dish that’s as satisfying as it is delicious. Perfect for pasta lovers seeking something unique!

Italian Brussels Sprouts and Potato Gnocchi

This comforting dish features soft potato gnocchi paired with caramelized Brussels sprouts and tossed in a light brown butter sauce. A sprinkling of toasted pine nuts and Parmesan completes this Italian-inspired meal, making it a hearty and elegant choice for dinner.

Ingredients:

• 1 lb potato gnocchi
• 1 lb Brussels sprouts, halved
• 4 tbsp butter
• 2 tbsp olive oil
• 1 clove garlic, minced
• ¼ cup toasted pine nuts
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook gnocchi according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet. Add Brussels sprouts, season with salt and pepper, and cook for 8–10 minutes until tender and golden.
3. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant.
4. Toss the gnocchi with the Brussels sprouts in the skillet, stirring to coat in the brown butter sauce.
5. Top with toasted pine nuts and Parmesan before serving.

This Brussels sprouts and gnocchi dish is a perfect blend of rich, nutty, and savory flavors. The golden sprouts, buttery gnocchi, and crunchy pine nuts make it a satisfying meal for cozy nights or special occasions.

Italian Brussels Sprouts Panzanella Salad

This vibrant Italian-inspired Panzanella salad reinvents the classic with roasted Brussels sprouts, crusty bread cubes, and a zesty vinaigrette. Tossed with cherry tomatoes, olives, and fresh basil, it’s a refreshing yet hearty dish perfect for any time of year.

Ingredients:

• 1 lb Brussels sprouts, halved and roasted
• 2 cups crusty bread, cubed and toasted
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• 2 tbsp capers
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast Brussels sprouts in a 400°F (200°C) oven for 20–25 minutes until tender and slightly charred.
2. In a large bowl, combine the roasted sprouts, toasted bread cubes, cherry tomatoes, olives, and capers.
3. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to coat.
5. Garnish with fresh basil and serve immediately.

This Brussels sprouts Panzanella salad is a beautiful medley of textures and flavors. The roasted sprouts add depth, while the crusty bread and zesty dressing make it a satisfying and refreshing dish that’s perfect as a side or light main course.

Note: More recipes are coming soon!